Spelt Bread Just Out of the Oven
Had I not been paying attention to coming weather, I would not have been able to predict that I would likely work from home today. I then wouldn’t have had, to go with bean soup, bread that needs 24 hours to develop.
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State of the Garden
Rhubarb, turnips, onions, jalapeno, tomatoes
State of the Garden
I practice the physical yoga postures to enhance and maintain the flexibility, agility, balance, and strength I need to get about my daily life, for example clambering about the vertical garden. Balance beam in high school was also helpful preparation.
Found Question
What does it mean to be ok? How often do we say that we are ok for the purpose of avoiding saying how things really are at the time?
These questions are ones I ponder on a not infrequent basis.
Peace and light, E — Posted with WordPress for BlackBerry.
- Asana, Pranayama, and Yoga Practice | Food for the Mind (Yoga Philosophy, etc) | Meditation | Photos
Caught in the Trees?
Classical yoga philosophies (as opposed to tantra) teach us that our mind/body are not real; what is real is “God,” and when we truly know this, we will experience freedom. I personally don’t ascribe to teachings that hold a concept real, but ourselves unreal.
I do think, though, that the practice that comes from this theory that advises us to pause, to step back, and to notice when our reactions to things are so bound in previous limited experience or expectation or dogmatic teaching that we’ve created unnecessary constrictions and suffering.
What appears to be caught or bound or stuck might not necessarily be so.
Your spelt bread looks fantastic! I’ve been thinking about it all morning, and looked up some recipes on the internet. None look as good as yours. Yours looks like a kind of sour dough. Do you have time to give us the recipe?
My go to bread recipe is the “no knead” bread from the New York Times: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0. I used all spelt flour instead of bread flour. Next time I’d use a little less water or a little more flour or do a mix of what and spelt to make up for difference between spelt and wheat flours. The recipe also stands up to one third whole wheat or rye instead of all bread flour. I did an extra rise for a couple of hours, which contributed to its sourdough like characteristics.
I remember trying this recipe a few years ago. Mine turned out to be a really runny mess. Yours looks so good! I’ll add your comments to the recipe I just printed out and give it a try. First to find the flour. Maybe I’ll just order it from King Arthur Flour.